Wednesday, March 23, 2011

Simple Almond Biscotti

Is there anything better than starting your day with a cup of strong coffee and a perfect piece of crumby, crunchy biscotti fresh out of the oven? Not much. Anyone who's ever made their own homemade version of this Italian cookie should be able to attest to the fact that the packaged kind they sell at the register in Starbucks just can't compare. (Surprise, surprise.)

Even though it's one of my favorite breakfast treats, I'd never attempted it on my own until I read a recipe for it straight through and realized how incredibly easy it is. They're the perfect little things to wrap up prettily and hand out to all your friends as impromptu gifts. And if you happen to want to keep them all to yourself? They'll stay fresh for up to a week. They'll even taste better a day or two later. Recipe down below. All pictures by Mark Iantosca. xo

Simple Almond Biscotti
From Gourmet Italian Kitchen, Adapted from Tony Oltranti
1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 30 minutes.

Preheat oven to 350 degrees with rack in middle. Using moistened hands, halve dough, and form 2 (16-by-2-inch) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool.


  1. This biscotti recipe looks amazing! Thanks for sharing - I love it and don't believe I've ever had home made...I'll need to try it out soon.

  2. thank you for the recipe, I will attempt this very soon .....